Southwest Mexican Chili Recipe

Thursday, May 2, 2013

A rerun updated with a Southwest kick. I just love the addition of all the different style beans in this one. Sometimes you just have to try it and be surprised when it taste better than it sounds. Has that even happened to you before?  I never liked the sound of adding corn  and mixing so many different items in a chili, then went we went to Arizona for a trip one year I was hooked on the different flair they put on some of the local foods there. This one was a keeper.
For a nice change with an American/Mexican flair for Cinco De Mayo.
Southwest Mexican Chili
2 lbs of fresh plum tomatoes ends cut off (leave three out and cut up into cubes set aside), put rest of the  whole tomatoes through the food processor until smooth.
2  fresh whole cloves, cleaned garlic
1 bell pepper
1 cup frozen corn
1 cup cut green beans
1 medium size can  of kidney beans drained
1 medium size can of black beans drained
2 sprigs of fresh parsley
1/2 teaspoon each of garlic powder
1 package of chili seasoning
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
salt, pepper, cayenne to taste
 1 to 1-1/2  pounds ground beef or ground turkey meat

shredded cheddar
cubed avocado pieces
tortilla chips 
black olives
avocado slices
sour cream

Saute meat in 2 tablespoons of canola or olive oil.  After pink is all gone, drain out all the oil from pan.
Add all beans and stir in tomatoes that are blended with spices, cook on low and simmer for around 2 hours or until thickened. You can also use a crock pot on hour 4 hours.

Ladle into bowls and top with garnish suggestions listed above.

If you like Southwest recipes try some of these below:

Tequila Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Pumpkin Bread Pudding From Arizona
Southwest Corn Pudding
Southwest Cheddar Scones
Southwest Potato Salad
Southwest Shrimp Pasta

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